Namkeen

Namkeen a common snack made up north of India. It's a simple yet tasty snack for the evening. At my place we make it every year for Diwali and here i share it.

• 2 cups - Refined flour/Maida
• 1 cup - Rice flour/Arici mav/Chawal ka atta
• 2 tbs - Unsalted butter
• 1 cup - Water
• 1/2 tbs - Baking soda
• Salt to taste
• Oil to deep fry

Method/Vidhiee:

1. Sieve the Maida,rice flour,salt and baking soda on to a bowl.

2. To it add butter and mix them well.

3. Now start adding water to the flour butter mixture.

4. Remember you have to knead the dough tight with less moisture in it.

5. Make big portions of the dough.

6. On to the cooking station flatten the one portion of the dough maintaining 1/2 inch thickness.

7. Cut them lengthwise first and then breadth wise so that dimonds shapes are formed.

8. Meanwhile heat oil in a deep fry pan.

9. When the oil is hot drop in the diamond namkeens one by one sliding from the sides of the pan.

10. Do not drop in from the center or there may be a possibility of oil spilling.

11. Fry them till they turn half golden brown or full golden brown.

12. Drain excess oil and put them on to tissue paper.

13. Once they turn cool transfer them to an air tight container.

14. Repeat the smae process keeping the flame low till the namkeens are going to be dropped.

Omma Podi/Ajwain Sev

Simple savory which can be made on any festival..

• 2 cups - Gram flour/Kadala Mav/Besan
• 1 cup - Rice flour/Arici mav/Chawal ka atta
• 2 tbs - Carom water/Oma water/Ajwain pani
• 1 tbs - Oil
• 1 tbs - Salt
• 1/2 cup - Water
• Oil to deep fry
• Omapodi achu or Sev Mold.. which has small circular dot holes in them.

Method/Vidhiee:
1. In a bowl add gram flour,rice flour,salt and mix well.
2. To it add carom water (oma water.. its simple boil some omam in 15ml water strain the water)
3. Add oil and mix well.
4. Now add water and start kneading.
5. Make a solid dough.
6. Make small partitions of the dough.
7. Heat oil for deep frying the podi.
8. Grease the mold/achu so that the batter does not stick to the walls.
9. Take a portion put them inside the achu .
10. Once the oil is boiling hot press the mold from the top with the mold lid.
11. Move the mold in circular motion so that the worm like shapes form.
12. Be careful as the heat would be unbearable at times.
13. Leave them for 1/2 min in oil.
14. Now gently using a spatula turn them the other side.
15. As per your wish you can fry them light brown,light yellow colour.
16. Once its done drain excess oil and transfer on to a tissue paper.
17. Transfer them into an air tight container once they are cool.
18. Crush them so that they become podi/sev.
You can serve it as it is. Or you can add chopped onion, green chilies and few drops of lemon juice garnished with coriander. They can also be added to while making mixture.
Tip:
Do not close the container when the omapodi is hot or else it would become soggy.
You can add unsalted butter instead of oil.
You can also add more butter and less water.
While doing the next sets try lowering the flame. Raise few seconds before you are going to squeeze the batter.